Name: February Stew
Prep time: 10 min
Cook time: 35 min
Total time: 1 h
Ingredients: 1 cup quinoa (rinsed); 1/2 pound new potatoes (halved); 1/4 pound sweet potatoes (peeled and chopped); 1 bunch scallions (trimmed and sliced); 10 ounces kale (deveined, chopped); 2 cups white beans (canned, rinsed and drained); 1 large clove garlic (minced); 3 tablespoons olive oil; 1 teaspoon cumin seeds; 2 teaspoons cumin (ground); 6 cups vegetable broth (divided); 1 1/2 teaspoons sea salt; 3 tablespoons lemon juice (freshly squeezed); 1/2 cup cilantro fresh (chopped); 1/2 cup sunflower seeds (garnish; optional)

February calls out for warm and toasty meals on cozy nights by a roaring fire. This hearty, vegan, gluten- and dairy-free stew is comfort food at its best: good for the health of both body and soul.

Enjoy!

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February Stew Recipe

February Stew

Yield: 6

Author: Malina Malkani

Prep time: 10 MinCook time: 35 MinInactive time: 15 MinTotal time: 1 Hour

February calls out for warm and toasty meals on cozy nights by a roaring fire. This hearty, vegan, gluten- and dairy-free stew is comfort food at its best: good for the health of both body and soul. Enjoy! This recipe contains affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*).

Ingredients

1 cup quinoa (rinsed)
1/2 pound new potatoes (halved)
1/4 pound sweet potatoes (peeled and chopped)
1 bunch scallions (trimmed and sliced)
10 ounces kale (deveined, chopped)
2 cups white beans (canned, rinsed and drained)
1 large clove garlic (minced)
3 tablespoons olive oil
1 teaspoon cumin seeds
2 teaspoons cumin (ground)
6 cups vegetable broth (divided)
1 1/2 teaspoons sea salt
3 tablespoons lemon juice (freshly squeezed)
1/2 cup cilantro fresh (chopped)
1/2 cup sunflower seeds (garnish; optional)

Instructions

Rinse quinoa thoroughly in a colander*. Combine rinsed quinoa, 2 cups of the vegetable broth in a medium pot. Bring to a boil, reduce heat and simmer for 12-15 minutes. Set aside.
While quinoa is cooking, prep the vegetables and toast the cumin seeds lightly on a piece of aluminum foil in a toaster oven until fragrant.
In a large soup pot, heat olive oil over medium heat. Add garlic and sauté for about 1 minute or until fragrant. Add ground cumin, toasted cumin seeds, potatoes, sweet potatoes and salt. Stir over medium heat for about 5 minutes.
Add the quinoa, remaining vegetable broth, scallions, beans and kale and bring to a boil. Reduce heat and simmer for about 15 minutes or until vegetables are tender.
Add the lemon juice and half the cilantro. Stir to combine. Serve hot with optional garnish of sunflower seeds and the remaining cilantro.

Nutrition Facts

Calories

396

Fat

16

Sat. Fat

2

Carbs

52

Fiber

10

Net carbs

42

Sugar

4

Protein

15

Sodium

1568

Cholesterol

0

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February Stew